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Marinated lamb rack served with a refreshing green mango salad and a smooth, vibrant mint and yoghurt chutney.
Deep-fried squid rings served with a vibrant palm heart and papaya dressing, finished with a fresh squeeze of lime.
Crispy fried sea bass chunks served with a zesty, sweet papaya and lime dipping sauce.
A light papaya mousse served over a rich, golden raisin butterscotch sauce and garnished with fresh mint.
A fragrant Caribbean curry with chicken, tropical fruits, and vegetables simmered in coconut milk and spices.
A vegetarian bread pudding featuring saffron-infused cream, tropical papaya, and crunchy pistachios, baked until golden brown.
A vibrant assortment of tropical fruits skewed on lemongrass sticks with lime leaves, served chilled or grilled.
A vegetarian Peruvian feast featuring quinon patties, crispy deep-fried cassava chips, fruity yogurt dressing, salsa, and a creamy nut-based dip.
A refreshing, non-oxidising fruit salad featuring melon, mango, papaya, and passion fruit, perfect after a rich main meal.
Spiced griddled chicken strips served with a fragrant coconut sauce and a fresh papaya and red onion salad.
A fragrant lamb curry simmered in coconut milk and spices, served with a zesty, fresh papaya and lime salad.
Papaya halves are baked with a lime and brown sugar glaze, served with roasted lemon wedges and Greek-style yoghurt.
Indulgent dark chocolate tart with a hint of chili and rum, served with ginger-marinated fruits and lemon cream.
Salt cod stuffed into deep-fried bread rolls, served with homemade Scotch bonnet pepper sauce, garlic aioli, and fresh avocado.
Toasted crumpets topped with a seasoned goats’ cheese mixture, grilled until bubbling, and served with a fresh fruity mango jam.
A traditional Thai dessert featuring steamed sticky rice infused with coconut and lime, served with fresh zesty papaya salad.
Spiced baby chickens roasted with a coconut cream glaze, served alongside a vibrant, zesty fruit and vegetable rojak salad.